Go Back
Simple High Protein Egg Salad | Easy Healthy Lunch Recipe
Amanda Peterson

Simple High Protein Egg Salad

Elevate your lunch with this high-performance egg salad that swaps heavy mayo for protein-rich Greek yogurt. Combining the creamy nutrition of hard-boiled eggs with the satisfying crunch of fresh celery and the brightness of lemon zest, this nutrient-dense meal is perfect for sustained energy and satiety throughout your day. It is an ideal, clean-eating solution for meal prep that balances essential amino acids and healthy fats without needing any processed fats or additives.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Modern American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 6 large hard-boiled eggs, peeled and chopped
  • 1/3 cup plain Greek yogurt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 stalks celery, finely chopped
  • 1 tablespoon fresh parsley, finely chopped

Method
 

  1. Place the Greek yogurt, Dijon mustard, lemon zest, salt, and black pepper in a medium bowl and whisk until the mixture is smooth and well-emulsified.
  2. Roughly chop the hard-boiled eggs into your desired size.
  3. Add the chopped eggs, celery, and parsley into the bowl with the yogurt dressing.
  4. Gently fold all ingredients together using a spatula until well combined.
  5. Serve immediately or store in the refrigerator until ready to eat.

Notes

For easier peeling, boil water first then gently place eggs into the hot water. Store in an airtight container for up to 3 days in the refrigerator.